The Hottest New Restaurants in Manhattan (2024)

Scott Semler/Eater NY

Din Tai Fung’s first New York location and Frenchette’s latest restaurant join the list this month

by Emma Orlow Updated Aug 2, 2024, 9:17am EDT

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| Scott Semler/Eater NY

Leave it to Frenchette to make one of uptown’s most storied bistros hot again. The $125 prix fixe includes an appetizer, entree, and dessert, plus palate cleanser salad and portions feel generous. In their care, the French icon, open since 1937, feels anything but stuffy, in a room with red gingham tablecloths.

• Open in Google Maps

Scott Semler/Eater NY

Din Tai Fung, the Taiwanese soup dumpling chain, with locations across the world, debuted its first East Coast location — with impatient fans eager to stop by. The sunken space, in the former Mars 2112 building, can feel like a Vegas restaurant, with several checkpoints for your reservation and a lounge waiting area. Once at your seat, the real theater awaits. Of course, you’re going to order the xiao long bao its known for, but the real can’t-miss items are the pork chop over fried rice and the dumplings in chile oil. Leave room for desserts like the chocolate xiao long bao (or the less gimmicky version with black sesame).

• Open in Google Maps

Jutharat Pinyodoonyachet/Eater NY

Suzanne Cupps, an alum of Union Square Hospitality who made a name more recently as the head chef of Dig’s full-service restaurant, has gone off to helm her most personal project yet. Lola’s — which fuses pan-Asian touches with Southern elements, a reference to her upbringing — makes for a nice after-work dinner option in Nomad.

• Open in Google Maps

Liz Clayman/Lola’s

The team behind the Michelin-starred steakhouse Cote opened New York City’s most lavish temple to fried chicken. (In fact, the space itself resembles a clubby house of worship house of sorts). You can definitely ball out here (there are 800 tins of caviar and a list of 400 Champagnes rumored to bethe largest in the country), but the menu is also plenty flexible to those looking for value. The Bucket List is a $38 set with the star fried chicken that comes with many dipping sauce options and banchan that’s plenty for a full meal.

• Open in Google Maps

Coqodaq

• Open in Google Maps

Alex Staniloff/Massara

The team behind Don Angie has opened a seafood-filled follow-up offering whimsical Italian dishes like pepperoni carbonara and head-on shrimp Parm. Eater critic’s visited the restaurant during its early days and called its menu a flavorful “rollercoaster ride.”

• Open in Google Maps

Evan Sung/San Sabino

The first Top Chef winner, Harold Dieterle, of the late Perilla and Kin Shop, teamed up with Alexandra Shapiro, of Flex Mussels and Hoexters, to open Il Totano, an 80-seat restaurant, hoping to capture the spirit of a 1970 Italian holiday vacation. Aged fish inspires the centerpiece of the menu and the space, which includes a dry-aging fridge in the dining room. In addition to crudo, the menu revives Perilla’s spicy duck meatballs. Don’t miss the pork cotolette, pounded thin and lightly fried, topped with bitter greens and whole anchovies.

• Open in Google Maps

Stephanie Wu/Eater NY

When Claud opened in the East Village it was a hit: Needless to say, the restaurant became hard to get a reservation. To help remedy that, the team expanded upstairs with Penny, a seafood bar geared towards walk-ins and the after-work crowd (it’s only open on weekdays). The restaurant is entirely counter seating, the kind of place to drop in for something spendy or a little luxurious solo shrimp co*cktail. Eater critic Robert Sietsema stopped by for a first look.

• Open in Google Maps

Jutharat Pinyodoonyachet/Penny

A new Australian salad bowl spot may elicit eye rolls, but the first U.S. location of the chain with dozens of locations called FishBowl abroad is our platonic ideal for the salad: heavy on ingredients, light on the lettuce filler. You can’t go wrong with the “Sophie’s Way” with green curry dressing and poached chicken, the O.G. (with salmon sashimi), or you can make your own. The sodas, which come in flavors like cucumber Thai basil, are just the right amount of sweetness.

• Open in Google Maps

ThisBowl

Kisa, short for kisa sikdang (also spelled gisa sikdang), or “driver’s restaurant,” is an homage to Korean diners that emerged in the ’80s catering to taxi drivers.The spot echoes kisas in Korea, with vintage TVs, wall-mounted fans, Korean calendars, and a coin-slot coffee machine. There’s only one dish on the menu— it comes on a tray with seasonally-changing banchan. All there is to do is pick a main: There’s jeyuk (spicy pork); bulgogi;and jingeo bokkeum (spicy squid). Walk-in only.

• Open in Google Maps

Kisa/Alex Lau

Taqueria Ramirez is a hit in Greenpoint, so now the team is replicating its success across the bridge in the East Village. This new taqueria sells carnitas tacos made with different parts of the pig. There is trompa (nose meat), which is rich in collagen, and chamorro (pig leg), which has crunchy, fried skin. In total, there are around a dozen cuts of meat on the menu, including oreja (ear), buche (stomach), and seso (brain). For now, Carnitas Ramirez is only open on weekends.

• Open in Google Maps

Jutharat Pinyodoonyachet/Eater NY

In places like Los Angeles, it’s much easier to find burritos without rice: Not so much in New York. Son del North opened last month, a tiny takeout counter that’s already cementing itself as a welcomed addition to New York’s burrito scene, thanks in part to its homemade Sonora-style flour tortillas. The kitchen is under the direction of Annisha Garcia, from Tijuana, Mexico, who was the 2021ChoppedGrand Champion.

• Open in Google Maps

Luke Fortney/Eater NY

It’s no surprise that Eel Bar is sexy— that’s because it comes from the team from nearby Cervo’s. Is Eel Bar a bar or a restaurant? It doesn’t matter, either way: It’s a good night out. A tapas menu includes items like potato salad with roe, shrimp gildas, and fried mussels.

• Open in Google Maps

Eel Bar.

Chef Fidel Caballero is an alum ofContra and elements of that job emanate in the design of Corima, a minimalist dining room with tiling and exposed brick. Caballero’s menu nods to Northern Mexico, with some Japanese and Chinese influence split between two distinct menus. In the back, there’s a $98 per person tasting menu with dishes like udon made with cornhusk dashi. In the front, there’s a more casual a la carte serving a duck taquiza with a banchan set-up and chocolate flan for dessert. Don’t skip the flour tortilla.

• Open in Google Maps

Jovani Demetrie/Corima

Leave it to Frenchette to make one of uptown’s most storied bistros hot again. The $125 prix fixe includes an appetizer, entree, and dessert, plus palate cleanser salad and portions feel generous. In their care, the French icon, open since 1937, feels anything but stuffy, in a room with red gingham tablecloths.

• Open in Google Maps

Scott Semler/Eater NY

Din Tai Fung, the Taiwanese soup dumpling chain, with locations across the world, debuted its first East Coast location — with impatient fans eager to stop by. The sunken space, in the former Mars 2112 building, can feel like a Vegas restaurant, with several checkpoints for your reservation and a lounge waiting area. Once at your seat, the real theater awaits. Of course, you’re going to order the xiao long bao its known for, but the real can’t-miss items are the pork chop over fried rice and the dumplings in chile oil. Leave room for desserts like the chocolate xiao long bao (or the less gimmicky version with black sesame).

• Open in Google Maps

Jutharat Pinyodoonyachet/Eater NY

Suzanne Cupps, an alum of Union Square Hospitality who made a name more recently as the head chef of Dig’s full-service restaurant, has gone off to helm her most personal project yet. Lola’s — which fuses pan-Asian touches with Southern elements, a reference to her upbringing — makes for a nice after-work dinner option in Nomad.

• Open in Google Maps

Liz Clayman/Lola’s

The team behind the Michelin-starred steakhouse Cote opened New York City’s most lavish temple to fried chicken. (In fact, the space itself resembles a clubby house of worship house of sorts). You can definitely ball out here (there are 800 tins of caviar and a list of 400 Champagnes rumored to bethe largest in the country), but the menu is also plenty flexible to those looking for value. The Bucket List is a $38 set with the star fried chicken that comes with many dipping sauce options and banchan that’s plenty for a full meal.

• Open in Google Maps

Coqodaq

• Open in Google Maps

Alex Staniloff/Massara

The team behind Don Angie has opened a seafood-filled follow-up offering whimsical Italian dishes like pepperoni carbonara and head-on shrimp Parm. Eater critic’s visited the restaurant during its early days and called its menu a flavorful “rollercoaster ride.”

• Open in Google Maps

Evan Sung/San Sabino

The first Top Chef winner, Harold Dieterle, of the late Perilla and Kin Shop, teamed up with Alexandra Shapiro, of Flex Mussels and Hoexters, to open Il Totano, an 80-seat restaurant, hoping to capture the spirit of a 1970 Italian holiday vacation. Aged fish inspires the centerpiece of the menu and the space, which includes a dry-aging fridge in the dining room. In addition to crudo, the menu revives Perilla’s spicy duck meatballs. Don’t miss the pork cotolette, pounded thin and lightly fried, topped with bitter greens and whole anchovies.

• Open in Google Maps

Stephanie Wu/Eater NY

When Claud opened in the East Village it was a hit: Needless to say, the restaurant became hard to get a reservation. To help remedy that, the team expanded upstairs with Penny, a seafood bar geared towards walk-ins and the after-work crowd (it’s only open on weekdays). The restaurant is entirely counter seating, the kind of place to drop in for something spendy or a little luxurious solo shrimp co*cktail. Eater critic Robert Sietsema stopped by for a first look.

• Open in Google Maps

Jutharat Pinyodoonyachet/Penny

A new Australian salad bowl spot may elicit eye rolls, but the first U.S. location of the chain with dozens of locations called FishBowl abroad is our platonic ideal for the salad: heavy on ingredients, light on the lettuce filler. You can’t go wrong with the “Sophie’s Way” with green curry dressing and poached chicken, the O.G. (with salmon sashimi), or you can make your own. The sodas, which come in flavors like cucumber Thai basil, are just the right amount of sweetness.

• Open in Google Maps

ThisBowl

Kisa, short for kisa sikdang (also spelled gisa sikdang), or “driver’s restaurant,” is an homage to Korean diners that emerged in the ’80s catering to taxi drivers.The spot echoes kisas in Korea, with vintage TVs, wall-mounted fans, Korean calendars, and a coin-slot coffee machine. There’s only one dish on the menu— it comes on a tray with seasonally-changing banchan. All there is to do is pick a main: There’s jeyuk (spicy pork); bulgogi;and jingeo bokkeum (spicy squid). Walk-in only.

• Open in Google Maps

Kisa/Alex Lau

Taqueria Ramirez is a hit in Greenpoint, so now the team is replicating its success across the bridge in the East Village. This new taqueria sells carnitas tacos made with different parts of the pig. There is trompa (nose meat), which is rich in collagen, and chamorro (pig leg), which has crunchy, fried skin. In total, there are around a dozen cuts of meat on the menu, including oreja (ear), buche (stomach), and seso (brain). For now, Carnitas Ramirez is only open on weekends.

• Open in Google Maps

Jutharat Pinyodoonyachet/Eater NY

In places like Los Angeles, it’s much easier to find burritos without rice: Not so much in New York. Son del North opened last month, a tiny takeout counter that’s already cementing itself as a welcomed addition to New York’s burrito scene, thanks in part to its homemade Sonora-style flour tortillas. The kitchen is under the direction of Annisha Garcia, from Tijuana, Mexico, who was the 2021ChoppedGrand Champion.

• Open in Google Maps

Luke Fortney/Eater NY

It’s no surprise that Eel Bar is sexy— that’s because it comes from the team from nearby Cervo’s. Is Eel Bar a bar or a restaurant? It doesn’t matter, either way: It’s a good night out. A tapas menu includes items like potato salad with roe, shrimp gildas, and fried mussels.

• Open in Google Maps

Eel Bar.

Chef Fidel Caballero is an alum ofContra and elements of that job emanate in the design of Corima, a minimalist dining room with tiling and exposed brick. Caballero’s menu nods to Northern Mexico, with some Japanese and Chinese influence split between two distinct menus. In the back, there’s a $98 per person tasting menu with dishes like udon made with cornhusk dashi. In the front, there’s a more casual a la carte serving a duck taquiza with a banchan set-up and chocolate flan for dessert. Don’t skip the flour tortilla.

• Open in Google Maps

Jovani Demetrie/Corima

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